I had a real glut of beans this year and when the garden was in overdrive I searched for interesting ways to use those beans up. This was a delicious and healthy side dish. It is both vegan and gluten free if you care about such things. While it made a great weeknight side dish it would also be a good choice for a holiday meal.
Enjoy.
Sauteed Green Beans with Mushrooms
1 pound fresh green beans, trimmed
1 Tablespoon olive oil
2 cloves garlic, minced <br.<8 ounces mushrooms, white button or cremini, sliced
salt and pepper, to taste
Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
In a large skillet, bring 1-2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans. Immediately transfer the beans to the bowl of ice water, then drain when cool.
Pat the green beans dry with a kitchen towel. Slice the green beans into bite size pieces.
Heat the oil in a skillet over medium heat. (You can dry and use the same skillet you used to cook the green beans.) Add the garlic and stir until fragrant, about 30 seconds.
Next add the mushrooms to the pan and saute until soft.
Add the sliced green beans to the pan and toss to heat through.
Season to taste with salt and pepper, then serve.
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